... Quinoa With Vegetables | Dance of Stoves

Quinoa With Vegetables

How to make quinoa with vegetables - danceofstoves.com
We wanted to try the quinoa or quinoa, and the truth is that we were not disappointed; it is delicious! 

We continue to experiment with it and try more recipes, like this Berber stew, using quinoa instead of cancer.

For those of you who do not know what quinoa is, it is a pseudocereal; it is an excellent source of protein from the Andes. 

It contains the eight essential amino acids, so it is a perfect food for vegans and vegetarians. 

It does not contain gluten, has a low glycemic index, a high fibre content, helps control cholesterol levels, prevents constipation and is also rich in omega three and omega six essential fatty acids, potassium, calcium, phosphorus, iron, zinc, magnesium and vitamins B and E. 

Also Read: How To Make Falafel - Step By Step

It is a very healthy and complete food, which is worth including in our diet.

Quinoa with vegetables - danceofstoves.com
There are many ways to prepare quinoa, but we loved this recipe, and we had to share it with you. 

Although we will teach you other even more straightforward recipes in the future, it is effortless in which you do not need an oven. 

You can also have quinoa in a salad; now that the heat is on, it can be a great alternative to couscous and pasta salads, especially if they are made of refined white wheat.

Also Read: Homemade Nachos With Cheese

Quinoa recipe with vegetables - danceofstoves.com
To make the quinoa, we have used our recipe for vegetable broth, although this time we have also added red cabbage, which is why the broth was purple and dyed the béchamel. 

If you make it with ordinary vegetable broth, the sauce will have a more brownish colour. 

If you do not want to use vegetable broth, you can use water, although it gives it much more flavour.

Purple vegetable broth - danceofstoves.com
This sauce is gluten-free because we have used rice flour to thicken it. 

Also Read: Easy Vegan Tzatziki Recipe

You can use the flour you have at home, you may have to add more or less milk because each type of flour behaves differently, but the sauce will be just as rich.

Purple vegan béchamel - danceofstoves.com
Broccoli is a vegetable that we try to eat often because it is very healthy, it is very rich in calcium, iron and zinc (among other nutrients), and it is also anti-cancer. 

In this recipe, we have blanched the broccoli for one or two minutes in boiling water, and it has a beautiful green colour and is very crunchy. 

If you like it more done, you can leave it longer or steam it.

Also Read: Homemade Soy Yoghurt Recipe

We love to use beer yeast in our dishes because it gives them an exceptional flavour, similar to cheese. 

However, since it has gluten, we have replaced it with nutritional yeast without gluten; it has a very similar taste, although it has the downside that it is more difficult to find. 

You can do without yeast without problems.

Broccoli - danceofstoves.com
Dried tomatoes have many flavours and add a special touch to our dishes; that's why we love to use them. 

To hydrate them, leave them in hot water for 15 or 20 minutes, and we can take them like this or hydrate them in oil. 

Also Read: How To Make Applesauce - Step By Step

If you want to know how to hydrate them in oil and season them with spices and herbs, you can click here

These dried tomatoes are ideal for adding to salads and pasta.

If you have not tried quinoa, you have to give it a try because it is very healthy, light, and ideal for diets, mainly because it is delicious. 

This recipe for quinoa with vegetables is straightforward, and you can change the vegetables for the ones you like the most or for the ones you have in the fridge, we have tried several combinations, and they are all delicious. 

Also Read: Vegan Risotto Balls Recipe

We recommend that you include quinoa in your diet or try it because it is 100% worth it.

Quinoa with baked vegetables - danceofstoves.com
Quinoa with Vegetables

Quinoa with Vegetables
Quinoa is gluten-free and has excellent nutritional properties. This recipe is straightforward, and you can use your favourite vegetables.

  • Author: Dance of Stoves
  • Preparation: 5 mins
  • Cook: 40 mins
  • Total: 45 minutes
  • Servings: 4 (1x), 8 (2x), 12 (3x)
  • Category: Quinoa
  • Cuisine: Vegan, Gluten-Free

Ingredients SCALE (1x)

  • 2 cups of vegetable broth (500 millilitres)
  • 1 cup of almond milk (250 millilitres)
  • 1/2 teaspoon oregano
  • 1/2 teaspoon thyme
  • 1/2 teaspoon of nutmeg
  • 1/2 cup of rice flour (90 grams)
  • 50 grams of dried tomatoes
  • 3 cups of broccoli (250 grams)
  • 1 cup of water (250 millilitres)
  • 1 cup of quinoa (200 grams)
  • One teaspoon nutritional yeast (or brewer's yeast, although it has gluten)
  • Salt to taste (optional) *

Ingredients SCALE (2x)

  • 4 cups of vegetable broth (1000 millilitres)
  • 2 cup of almond milk (500 millilitres)
  • One teaspoon oregano
  • One teaspoon thyme
  • One teaspoon of nutmeg
  • 1 cup of rice flour (180 grams)
  • 100 grams of dried tomatoes
  • 6 cups of broccoli (500 grams)
  • 2 cups of water (500 millilitres)
  • 2 cup of quinoa (400 grams)
  • Two teaspoons nutritional yeast (or brewer's yeast, even though it has gluten in it)
  • Salt to taste (optional) *

Ingredients SCALE (3x)

  • 6 cups of vegetable broth (1500 millilitres)
  • 3 cup of almond milk (750 millilitres)
  • 1 1/2 teaspoon oregano
  • 1 1/2 teaspoon thyme
  • 1 1/2 teaspoon of nutmeg
  • 1 1/2 cup of rice flour (270 grams)
  • 150 grams of dried tomatoes
  • 9 cups of broccoli (750 grams)
  • 3 cups of water (750 millilitres)
  • 3 cup of quinoa (600 grams)
  • Three teaspoons nutritional yeast (or brewer's yeast, although it has gluten)
  • Salt to taste (optional) *


  1. We preheat the oven to 200ºC or 390ºF.
  2. In a saucepan, we add the vegetable broth and half a cup of almond milk (125 millilitres); we raise the heat to the maximum to bring it to a boil. In a bowl, we add the other half cup of milk, the spices and the flour, stir until all the ingredients are mixed, and there are no lumps. We pour the mixture into the saucepan when boiling and going with a few rods or with a wooden spoon until the sauce ingredients are perfectly integrated and the sauce thickens.
  3. You should wash the quinoa well before cooking to remove the saponins (a bitter substance used to make soap).
  4. In another bowl, add a cup of water (250 millilitres), the béchamel sauce, the quinoa and the nutritional yeast; stir and pour the mixture into a baking dish or container greased with a bit of oil and put it in the oven for 30 minutes.
  5. To hydrate the dried tomatoes, we boil water in a saucepan, and when it boils, we remove it from the heat and add the dried tomatoes, let it rest for 20 minutes and then drain it.
  6. We heat water in a pot to make the broccoli, and when it is boiling, we add the broccoli. We leave it for one or two minutes or until the broccoli has an intense green colour. We strain it, add cold water and reserve.
  7. We remove the source from the oven, add the dried tomatoes cut into strips and the broccoli and bake for another five minutes.


  • * We do not add salt because the vegetable broth, the spices and the dried tomatoes add flavour, but if you want, you can add a little salt to the béchamel sauce and the cooking water of the broccoli.
  • ** Recipe adapted from Pinch of Yum.


  • Serving Size: 1/4 of the recipe 
  • Calories: 313 
  • Sugar: 3.5 g 
  • Sodium: 83.2 mg 
  • Fat: 4.4 g 
  • Carbohydrates: 57.7 g 
  • Fiber: 6.6 g 
  • Protein: 11.3 g

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